Smoked marlin, ricotta spring rolls, jerk rosemary tenderloin with bearnaise sauce and a 50th birthday party on the idyllic south coast near Alligator Pond, St Elizabeth.
It’s not every day one lives to half a century, but if you do, make sure the food makes you glad that you made the journey.

Photography by Peter Dean Rickards

Today we pick the freshest fish and cook in two unique Jamaica styles, with fresh organic produce.

A spicy new fusion of Jamaican/Asian cuisine, this recipe is intended for large gatherings and intimate dinner parties when typical Jerk fare is simply not enough.